Hamburger with Shallots and Rosemary
Active Time: 15 minutes | Total Time: 15 minutes | Serves Serves 2 | Gluten Free
- 2 shallots, sliced into rings
- 1 tablespoon fresh rosemary leaves (about 1 sprig)
- 2 6-ounce ground beef hamburger patties (about 3/4-inch thick)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 butter lettuce leaves
Slice the shallots into thin rings. Pull the rosemary leaves from their sprig. Set aside.
Dividing evenly, sprinkle the salt and pepper over both sides of the patties.
Put a medium skillet on the stove and turn the heat on to medium. Add the patties and cook 5 to 6 minutes until the undersides have a nice dark brown crust. Flip and cook 5 to 6 minutes more for medium doneness. (Sorry about the splatters!!) Transfer to a plate.
Add the shallots and the rosemary to the drippings in the skillet and use a wooden spoon to scrape up the brown bits from the bottom of the skillet as the shallots cook. Continue stirring until the shallots are tender, about 3 minutes.
Arrange the lettuce leaves on the plates and place the hamburger patties on top. Then spoon on the shallots.
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